Multiple choice

The factor most responsible for making a good ice cream is

  1. Water content

  2. Homogenization

  3. Emulsifying agent

  4. Mixing index
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Homogenization reduces fat globule size and increases the surface area coated by proteins, which is crucial for achieving a smooth, creamy texture and proper fat emulsion in ice cream.

Keep practicing — related questions